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Fish Tacos with Lime-Cilantro Crema Recipe

   
 

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     Fish Tacos with Lime-Cilantro Crema

Category   Entrees - Maindishes
Sub Category   None
Servings   4 (2 tacos)

Ingredients
CREMA
1/4 c. thinly sliced green onions
1/4 c. chopped fresh cilantro
3 T. mayo
3 T. reduced-fat sour cream
1 tsp. grated lime rind
1 1/2 tsp. fresh lime juice
1/4 tsp. salt
1 garlic clove, minced
 
TACOS
1 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. smoked paprika
1/4 tsp. ground red pepper
1/8 tsp. salt - 1/8 tsp. garlic powder
1.5 lbs. red snapper fillets
8 (6-inch) corn tortillas
2 c. shredded cabbage

Instructions
Preheat oven to 425.
Prepare crema by combining all ingredients in small bowl; set aside.
To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in small bowl; sprinkle spice mixture evenly over both sides of fish. Place fish on baking sheet coated with cooking spray an bake at 425 for 9 minutes or until fish flakes easily when tested with fork or until desired degree of doneness.
Place fish in bowl; break into pieces with fork. Heat tortillas according to package directions. Divide fish evently among tortillas; top each with 1/4 c. cabbage and 1 T. crema.


Originally Submitted
12/21/2014





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